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Roasted Veggie Quinoa Bowl

Roasted Veggie Quinoa Bowl is a healthy one-bowl meal with quinoa, roasted vegetables, chickpeas, and kale.
Perfect for meal prep, weeknight dinners, and plant-based eating.
Ready in about 45 minutes and packed with protein and fiber.
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Prep Time 20 minutes
Course Main Course
Cuisine Healthy / Mediterranean-Inspired

Ingredients
  

Garlic Roasted Broccoli

  • 2 cups broccoli florets
  • 2 teaspoons olive or canola oil
  • 2 cloves garlic minced
  • Pinch of salt
  • Black pepper

Roasted Sriracha & Soy Sauce Chickpeas

  • 1½ cups cooked chickpeas
  • 1 teaspoon olive or canola oil
  • 2 teaspoons sriracha
  • 2 teaspoons soy sauce

Curry Roasted Sweet Potatoes

  • 1 small sweet potato sliced into ¼-inch rounds
  • 1 teaspoon olive or canola oil
  • 1 teaspoon curry powder
  • 1 teaspoon sriracha
  • Pinch of salt

Quinoa

  • ¾ cup quinoa rinsed
  • 1½ cups vegetable broth

Chili-Lime Kale

  • 2 packed cups kale stems removed and chopped
  • 1 teaspoon olive coconut, or canola oil
  • Juice of ¼ lime
  • ½ teaspoon chili powder
  • Pinch of salt
  • Pinch of black pepper

Optional Toppings

  • Lime wedges
  • Avocado
  • Hummus
  • Guacamole
  • Red pepper flakes

Instructions
 

  • Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  • Prepare the vegetables by cutting the broccoli into florets, slicing the sweet potato, and chopping the kale.
  • Toss the broccoli with oil, garlic, salt, and pepper until evenly coated. Arrange on one-third of the baking sheet.
  • Mix the chickpeas with oil, sriracha, and soy sauce, then spread beside the broccoli.
  • Toss the sweet potato slices with oil, curry powder, sriracha, and salt. Arrange on the remaining section of the baking sheet.
  • Roast for 10 minutes. Flip the broccoli and sweet potatoes, stir the chickpeas, and continue roasting for 8–12 minutes until everything is tender and lightly browned.
  • Meanwhile, rinse the quinoa thoroughly. Add it to a saucepan with vegetable broth and bring to a boil. Reduce to low, cover, and simmer for about 15 minutes. Fluff with a fork.
  • Heat oil in a skillet over medium heat. Add kale and cook for about 5 minutes. Stir in lime juice, chili powder, salt, and pepper. Cook another 2–3 minutes.
  • Assemble the Roasted Veggie Quinoa Bowl by dividing quinoa among serving bowls. Top with roasted broccoli, chickpeas, sweet potatoes, and chili-lime kale. Finish with your favorite toppings.

Notes

  • Meal prep by storing each component separately.
  • Add grilled tofu for even more protein.
  • Fresh herbs such as cilantro or parsley brighten the flavors.
  • A squeeze of fresh lime before serving enhances every ingredient.